We want it to help the dough come together, but we don’t want it messing with the butter’s temperature. If you let the butter get too warm, you won’t be able to keep it’s form between the flour, and those layers will be lost, creating a dense, dry and not-so-nice biscuit texture.Īnd that is also why we keep the milk ice cold. In both kinds of recipes, you are looking for flakey layers, which is caused by chunks of butter between flour melting during the cooking process, creating steam which expands the biscuit and creates discernible, delicious layers. In many ways this is what makes a biscuit very similar to a pie dough. Some of their menu items include: Bonuts Fried biscuit dough tossed in sugar, topped with lemon mascarpone and served with blueberry compote. We do not want the butter to soften or melt. (Biscuit Love) Like their name suggests, Biscuit Love’s menu includes breakfast and lunch favorites with a twist centered around biscuits. That is because we want this biscuit to be as chilled as possible while we are working with the dough. You’ll see in the ingredients that I asked that your butter be frozen and your milk cold. Now let’s talk about why temperature and time are so important.įirst things first – temperature. 3 tbsp ICE COLD almond milk or oat milk.2 tbsp FROZEN unsalted vegan butter (I used Country Crock Plant-based).70 grams all-purpose flour about 1/2 cup, plus more for dusting.It might take a bit of trial and error to really get the feel for biscuit making, but practice makes perfect, and these ingredients are designed not to overwhelm you if you are a beginner baker, but still make sense if you are an expert. What we really need to do here is know that you have two important factors you need to pay attention to: temperature and time. Fear leads to baking mistakes and baking mistakes lead to sad single-servings. It’s so easy to be intimidated by any baking recipe that requires some precision and working on a floured surface. So huge that you can split it into two biscuits if you want. ![]() The best part is I call this recipe my “lil biscuit.” But it’s actually huge. ![]() You can whip this up for a weekend breakfast, a quick brunch or as a lazy Saturday biscuits and gravy! This single-serving biscuit is perfect for when that craving hits, but you don’t want to make a whole lil family of them. So unfortunately, I let my preconceived judgements about vegan butters scare me off from trying this recipe for weeks! But when I finally did it, it turned out fluffy, soft, amazing and ready in under half an hour?! I was shook. That’s because of the science behind a classic biscuit recipe, which I’ll go into a bit more detail on in the paragraphs below. Not gonna lie, when I first set out to make this recipe I did not think it could be done. ![]() And this single-serving vegan “buttermilk” biscuit proves it! I am on a mission to show that a buttery, flaky, melt-in-your mouth, tender biscuit is NOT difficult to make.
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